Ingredients
- 1.5 l almond milk
- 2 vanilla pods
- 200 g round rice
- 180 g of brown sugar
- 80 g of almonds
Preparation
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Bring the milk to a boil with the split vanilla pods.
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Pour the rice into a saucepan then add water. Put on the fire and, as soon as the first bubbles appear, drain the rice. Mix it with vanilla almond milk. Cook for 30 min over very low heat. Add 160 g of sugar, mix and continue cooking for 20 min. Remove the vanilla pod.
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Meanwhile pour the remaining sugar into a pan and caramelize it, then add the almonds. Mix and pour on a sheet of parchment paper.
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Serve the rice with caramelized almonds.